No abstract

The protein, lipid, water and ash contents of the liver and different parts of the muscle tissue of albacore, Thunrzus alalunga, were measured. Fish were caught at three different seasons and were separated into three size groups for analysis. There were significant diffcrenccs among the composition of the tissues; size and season also had significant effects. Fish were stored in ice, and scales for the sensory assessment of freshness were developed for raw fish and for cooked meat. Changes in total volatile bases, trimethylamine, and adenine nucleotide decomposition products during storage in ice were measured. Sensory assessments and K index gave the highest correlation with storage time.

European hake (Merluccius merluccius (L)) was frozen as wholefish and as fillets and stored at -18"C, -24°C and -30°C for up

Batches of gutted European hake (Merluccius merluccius) were stored for up to 21 days in ice. A scale for the sensory assessment of freshness was developed. Changes in total volatile bases, trimethylamine and adenine nucleotide decomposition products were measured and found to correlate highly with the sensory scores. Microbiological changes were measured by total viable count at 2@C, pseudomonad count and count of H,S producers. The counts were highly correlated with the sensory score.

A B S T R A C TEleven batches of European hake, Merluccius merluccius, caught in waters off Scotland, were analysed. The following mean values were obtained: water 79.04%, total nitrogen 2.96%, ash 1-31%, lipid 2.24%, non-protein nitrogen 0.304%. There was a small effect of season on these values. The length/ weight relationship, the condition factor, and the yields of various parts of the fish were also determined.